Rethinking Bitterness In Dry-Hopped (Hazy) Beers

Dry hopping does weirder things to beer than we thought. While conventional logic—and all existing software models for calculating theoretical IBUs in beer—say that IBUs can only be generated on the hot side of brewing (since alpha acids can only be isomerized by heat), brewers have long suspected that dry hopping can, indeed, make an impact on the perception of bitterness.

Last year, Stan Hieronymus wrote in the August-September 2017 issue of Craft Beer & Brewing Magazine® about evolving research into IBUs and the strange way that extreme dry-hopping regimens can actually reduce iso-alpha acids in beers, ostensibly by causing more of those acids to precipitate out with the dry hops material.

In 2017, Jason Perkins of Allagash Brewing presented at the Craft Brewers Conference on a study they conducted with Oregon State University to test the impact of dry hopping on beer attenuation and found that by adding dry hops to a fully attenuated beer (their sample was Coors Banquet), they could cause significant additional attenuation in the beer. Over 40 days, those dry hops were able to drop the finished Coors Banquet from about 1.014 SG to 1.007, taking the beer from 4.9 percentABV to 6.2 percent by creating enzymatic activity that broke down nonfermentable dextrins in the beer.

Applying that same question to dry hopping in hazy New England–style IPAs, New Belgium’s Ross Koenigs recently presented (at the Big Beers, Belgians, and Barleywines festival in Breckenridge) the findings of a study he did with a test batch that used no kettle hops and four different levels of dry hopping. While he’s continuing to refine his results with further testing, the preliminary findings could be very useful for brewers whose perceptions of the beer they brew don’t always match the calculations produced by their brewing software.

One » Dry hopping definitely adds more actual IBUs than previously calculated. “We took an un-kettle-hopped base beer and split it out into four fermentations,” says Koenigs. “We did an entirely non-hopped control and did three different dry-hops iterations. We did 500 g/hl, 1 kg/hl, and 1.5 kg/hl.”

The IBUs, measured with New Belgium’s in-house spectrophotometer, were fascinating. The control batch tested for the expected marginal IBU level (2.3 IBU), but despite the complete lack of kettle hops, IBUs then increased dramatically and scaled consistently, with the 500 g/hl dry-hop batch testing at 44.9 IBU, the 1 kg/hl batch testing at 58.5 IBU, and so on.

Two » Higher dry hopping raises the pH of beer. The control batch in Koenigs’s test registered 4.46 pH, while the 1.5 kg/hl batch registered a 5.05. The pH moved on a relatively linear scale, increasing with the amount of dry hops.

“There’s definitely a pH rise as you increase hops material,” says Koenigs. “The cool part about that, too, is that as you alter your pH, it also alters your perception of bitterness. As you decrease pH, to a point, you’ll get a decreased perception of bitterness, and it’ll just feel more juicy until you get really low.”

While unrelated to New England–style IPAs, this is one reason more acidic dry-hopped beers, such as dry-hopped mixed-culture farmhouse ales or wild ales, present hops in such a fruit-forward juicy manner at those lower pH levels.

Three » Greater dry-hopping levels do increase attenuation of the beer. “ABV from the control batch to the highest is almost a full percentage point ABV off,” says Koenigs. “Hops material does have glycosidic enzymes—a combination of amyloglucosidase, beta-amylase, a little alpha-amylase—very, very small. If you look at it in terms of diastatic power, a base malt will be 150 DP, and this is a 0.2 DP, but it’s enough. Especially as you start going up in concentration of hops material, it will actually start to attenuate.”

For brewers, this is one of the larger take-aways. If your goal is bigger mouthfeel from a higher finishing gravity, heavy dry hopping will knock that down, so consider that when making decisions about elements such as mash temperature or dry-hops timing.

“The New England style is generally highly underattenuated,” says Koenigs. “When we ran lab tests of [fellow Colorado brewers and seminar participants] Outer Range Brewing and Cerebral Brewing, they had finishing gravities around 5.5 Plato (1.021 SG). The lowest we tested was Weldwerks Juicy Bits, around 3.8 Plato (1.015 SG). So brewers are gearing it toward full mouthfeel perception.”

Four » IBU is, still, an insufficient way to describe perceived bitterness in dry-hopped beers. Echoing the findings of others, Koenigs found that the trained sensory panel at New Belgium Brewing pegged the blind samples at much lower levels of bitterness than their measured IBUs would suggest. As we drank a sample of the 1.5 kg/hl beer together in the taproom one afternoon, Koenigs said, “The beer you’re tasting right there, analytically, that’s a 62 IBU beer. But it doesn’t taste like it. Not even close. With our sensory panel, we do hedonic scaling—one to ten in bitterness perception. This beer ranked about a three. So what we’re seeing analytically about what we should have isn’t backed up by sensory.”

Part of this, Koenigs suggests, is an indictment of how the measurement is done. A spectrophotometer aggregates the bittering compounds and applies a number to them, but it cannot account for other sensory inputs that brewers use to manipulate the perception of those compounds. A big step will be developing useful correction factors that software calculators can use to account for the impacts of dry hopping, but that’s still a ways off.

As with most research in brewing science, more work remains to be done to tease out the full impact of modern techniques and new hops varieties on dry-hopped beer, but if you found your beer dropped in gravity after dry hopping or that the bitterness didn’t correlate at all with the calculation of your software, there’s a good reason for that.

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Noble Hops Cheat Sheet


Wine enthusiasts understand the concept of terroir, the idea that the area in which a grape is grown is as important as the grape variety itself. It’s why Malbec does so well in Argentina and Sauvignon Blanc thrives in New Zealand. A New Zealand-grown Malbec may still taste great, but it won’t be the same as South American examples. Perhaps not surprisingly, the same principles apply to hops.

Noble hops are classic European varieties that are responsible for the signature flavors of pilsner and other Continental lagers. The four noble varieties are:

  • Hallertauer Mittelfrüh
  • Tettnang
  • Spalt
  • Saaz

Having been cultivated in specific regions for hundreds of years, noble varieties express terroir much more apparently than cultivars with shorter histories. In fact, the names of the noble hops themselves are identical to the regions in which they were developed.

This can lead to some confusion. Take Tettnang, for example. Tettnang is the name of a town in the German state of Baden-Württemberg. It’s also the name of the hops variety that is grown in and around that town. In German, Tettnanger means something or someone from Tettnang, just as a Düsseldorfer comes from Düsseldorf and a Berliner from Berlin. So far, so good.

But Tettnanger hops are also grown in the Pacific Northwest of the United States. This variety was actually propagated from hops growing near Sankt Gallen, Switzerland, which is on the other side of Lake Constance from Tettnang, Germany. If you were to purchase American-grown Tettnanger when you actually wanted the true noble variety, you’d probably be disappointed.

To help distinguish the authentic varieties when they’re grown in their regions of origin, growers sometimes prefix the cultivar’s name with the area in which the hops were actually grown. So if a supplier carries both American Tettnang and Tettnanger Tettnang, then you know that the former is a Tettnang hops that has been grown in the United States, while the latter is a Tettnang hops grown in its birthplace.

The table below indicates the four classic noble hops, common names for the authentic landrace cultivars, and potentially confusing varieties that might be carelessly labeled. This isn’t to suggest that great beer can’t be made with these other varieties, but rather that you should know what you’re getting when you purchase hops.

Don’t be afraid to drill your vendor. If you’re paying for noble hops, you should receive noble hops

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Flavor Components in Beer


A beer’s flavor profile is determined by that particular beer’s combination of carbonation, hops, malt, water and yeast. The varying aspects of the brewing process and the brewer’s personal touches and the final notes make each craft beer unique.

The process of identifying flavors in craft beer can be quite a challenge. Every palate will smell, taste and react somewhat differently to the same flavors. But by taking the time to develop a descriptive vocabulary, you’ll find reference points that will make the language of beer accessible to most people.

Download Flavor Components in Beer

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The Top Hops, According to New Survey from the Brewers Association

Good news, hop heads: the Brewers Association just released its annual Hop Survey. Along with a wealth of other data, the annual survey includes a year-over-year “Top 10 Hop Production Ranking.” The results? Well, they are surprisingly similar in form to that other familiar fall ranking: the College Football Top 25.

For the eighth year in a row (i.e., every year the survey has been in existence), Cascade and Centennial hops are ranked No. 1 and No. 2, respectively. These perennial favorites are the Alabama and Ohio State of hops: love ‘em or hate ‘em, you can bet they’ll be in the mix for top hop.

Top picks from prior years, on the other hand, such as Willamette and CTZ, have slipped considerably in the rankings. These are the Oregon and Boise State of this year’s rankings: once considered top 10 shoe-ins, neither is a safe bet this year. Willamette fell out of the top 10 last year, and remains outside looking in, while CTZ — ranked fourth in the inaugural survey— clings to 10th place.

hop production

Chart © Brian Devine

Finally, relative newcomers Citra and Mosaic have made big splashes in this year’s rankings, occupying No. 5 and 7, respectively. Much like Clemson, Citra broke into the top 10 around 2012-3 and remains a force to be reckoned with. Mosaic, on the other hand, finds a natural analogue in the Washington Huskies (if we restrict our view to the past decade or so, that is; shout out to the ’91 champs): both were new, and somewhat surprising, additions to the top 10 this year, yet neither shows any signs of slowing down. (To be fair, not everyone was surprised by these successes; prescient analysts predicted Washington’s success during the preseason and the rise of Mosaic hops was prophesied in The New Brewer last year.)

Other highlights from the 2016 Hop Survey results:

  • Beers are getting hoppier — The amount of hops/barrel rose among all but the biggest craft brewers, from 1.39 last year to 1.5 this year. This is an indication that smaller brewers are increasingly able to get their hands on hops, which is probably because:
  • Hop plantings are up — way up. Roughly 8,000 new acres were planted last year, nearly double the BA-suggested 4,000 acres (based on projected industry growth).
  • Patents expiring — Proprietary hops like Simcoe and Amarillo have patents expiring soon (2019 and 2020, respectively), which should lead to wider availability in the next decade.

Overall, the news is good for hop lovers. In particular, the increase in acreage likely means we have stepped out of the shadow of the hop shortage of the late 2000s. “While yields will be determinative, it appears 2016 has broken the cycle where hop supply is chasing demand,” according to The New Brewer contributor Dick Cantwell. “Whether that’s equilibrium or oversupply remains to be seen.”

We’ll be watching with baited, bitter breath, hoppy beer in hand.

Top Hops in 2016* [Previous Year’s Rank]
*2015 production year, reported in 2016 survey

  1. Cascade [1]
  2. Centennial [2]
  3. Chinook [3]
  4. Simcoe [4]
  5. Citra [5]
  6. Amarillo [7]
  7. Mosaic [NR]
  8. Crystal [8]
  9. Hall Mitt [6]
  10. CTZ [10]

Source: Brewers Association 2016 Hop Usage Survey/The New Brewer Magazine
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Hopback vs. Knockout Hops

Late addition hops are a crucial element of today’s IPA as brewers strive to capture more hops aroma and flavor without adding bitterness. But English breweries (and some brewers inspired by English brewing practices) have been using the hopback technique for ages, running wort from the kettle through a container filled with whole leaf hops. Devices (such as the Blichmann Engineering HopRocket) are now available to homebrewers, so we asked Taylor Caron to test how this technique compares to late kettle hops additions.

The Setup

There’s an old British brewing practice of running wort through leaf hops on the way from the kettle to the fermentor, using what’s known as a hopback. This can be done alongside or instead of a knockout addition to add a bold hops aroma and flavor to the wort. One belief is that if you move the hot wort quickly through the hops and then quickly chill the wort, you retain the hops’ aromatics better than if you just add hops to the kettle before chilling.

With this practice, there’s also the benefit that the hops themselves act as a filter for trub and kettle hops matter, sending a clearer wort into the fermentor.

We decided to test the actual effects on hops aroma and flavor by conducting a side-by-side comparison of Blichmann Engineering’s HopRocket and adding hops to the kettle immediately after the boil. Here is a quick overview of our process followed by more detailed step-by-step photos.

We boiled a 10-gallon batch of wort and ran half of the wort through the sanitized HopRocket loaded with 3 ounces of leaf hops. Rather than use a pump, we simply connected the kettle to the HopRocket inline and gravity-fed the wort into the HopRocket. It took about 12 minutes for us to transfer half the wort through the HopRocket and into another kettle where we chilled it with a copper immersion chiller. We left the other half of the wort in the kettle and added 3 ounces of leaf hops to it, letting those hops steep in the 190°F (88°C) hot wort for 12 minutes, then chilling with another immersion chiller. The wort heading out of the HopRocket was much clearer in the carboy than the second half of the wort, which we simply ran through a fine screen. This was not surprising.

HopRocket Test Protocol

To test how the HopRocket hopback technique performed against a more typical knockout hops addition, we brewed a 10-gallon batch of India Pale Ale and split it between the two hops processes. At the end of the boil, we placed 3 ounces of hops in the HopRocket and gravity-fed the wort from our kettle, through the HopRocket, and into a pot for wort cooling (shown at top).


After running half our batch through the HopRocket (for about 12 minutes), we disconnected it, drained out any remaining wort, and added 3 ounces of identical hops straight into the kettle where they steeped for 12 minutes


The spent hops in the HopRocket absorbed quite a bit of liquid.


We chilled both batches with immersion chillers to maintain consistency between the two variations.


An American IPA-load of hops was too much for an easy runoff using this kettle with a simple copper pickup tube. The second half of the wort, with the full batch’s kettle hops and the additional three ounces of aroma hops, was painfully difficult to drain from the kettle. In the end, the spirit of homebrewing won out, and the wort got into the carboy via a somewhat clumsy scoop-and-strain technique.


The excessive amount of trub in the non-HopRocket version necessitated siphoning it into a second carboy before pitching the yeast.


Pre-pitch oxygenation using a Benzomatic oxygen container.


Pitching the yeast.


Due to absorption from the hops, we ended up with less wort than planned, but the difference was not large enough to affect our yeast pitch rate.

The Taste Test

A few weeks later, three of us sat down to compare the two versions next to each other. Both versions showed some definite hops haze, but the HopRocket sample was clearer. The two were served in slightly different glasses, so we could tell them apart, and that may have accounted for the apparent difference in clarity. We wondered whether the “raw” hops elements that come from the HopRocket are less prone to settling out, thereby mitigating the benefits of filtering the trub.

The difference in taste and mouthfeel between the two was really quite subtle. We found that the non-HopRocket version had a sharper bitterness; this was not undesirable, just a distinction. The version that went through the HopRocket had a cleaner, fresher, and crisper hops presence. This makes sense when we consider that the kettle hops had at least an extra 12 minutes of hot-side time, during which some isomerization (the process by which the nonsoluble hops resins become the bittering compound we know and love) would have occurred, even at sub-boil temperatures.

The HopRocket beer presented itself as a younger beer in general, whereas the other half had a slightly stronger yeast profile and stronger contrast of malt to hops. For what it’s worth, all three of us finished the HopRocket version before the non-HopRocket, but it could simply be that we are all right-handed, the HopRocket version was closer, and muscle memory took over. Who knows?

Overall, this was a really great IPA that we will make again, albeit with more homebrewer tinkering.


The HopRocket was very straightforward and easy to use and clean. We really liked seeing the trub left behind so effectively. Many brewers using a plate chiller find it difficult to keep hops pellet matter from clogging the chiller during runoff. The HopRocket would help immensely, assuming—of course—that the finished beer warrants late-hops character. Also, if a kettle has a hard time draining off of a massive hops load in general, the HopRocket is a good way to take the wort to the hops rather than vice versa. If bold hops aroma is something you want in your beer, the HopRocket is a great piece of gear to help you get there.

Product Information

Blichmann Engineering HopRocket™
Available at homebrew shops nationwide and worldwide.

More Ideas

We’re excited to try the HopRocket in other areas of the brewing process and have a number of additional tests in mind:

  • Chill the wort first and then transfer to the carboy through the HopRocket to reduce potential isomerization (which can begin to occur at 150°F (65°C).
  • Cycle the wort through the HopRocket during the boil to reduce the quantity of hops in the kettle itself, reducing trub but giving better hops utilization than a mesh hopback might.
  • Run beer from the fermentor through the HopRocket (purge it with CO2 first) into the bottling bucket or keg to add last-minute hops aroma.

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brown ale

DIY: Hops Dryer

Brewing with homegrown hops is as satisfying as cooking with food from your own garden. But while zucchini and tomatoes can go straight from harvest to kitchen, hops need to take a quick detour to be dried first. It’s true that you can skip the drying process if you’re making a wet-hopped beer, but once your hops take off and you have a big crop, you’ll likely surpass what you can use in a short time.

Fresh hops start out with a water content of about 80 percent, and your target is about 8–10 percent. The key is to remember that hops are literally a delicate flower. If you treat them roughly, they’ll suffer. You have to dry them out fairly quickly to minimize the impact of heat, light, and oxygen. You also need to be careful not to overdry them.

Several Approaches

Many people automatically think of using their oven to dry hops. The problem is that the lowest setting is likely 150°–170°F (65–77°C), and it’s important to keep the temperature below 140°F (60°C), with 100°F (38°C) being even better. If you leave the oven open and you’re careful to turn the hops regularly, this can work…but I don’t recommend it.

A better choice is to use a food dehydrator, but temperature can be an issue here, too. If your dehydrator doesn’t have a low enough setting to get into the right range, then you have to worry about driving off volatiles from your hops.

It’s best to rely on warm ambient temperature and airflow to do the job. You could just spread the hops on a screen and blow air across them, but that doesn’t scale well. Another low-effort option is to create a multi-tier sandwich of furnace air filters, with thin layers of hops as the filling. You can bungee and tape the whole collection—up to five layers—together and place it against a fan to drive the moisture off. If you go this route, remember to orient all the filters in the same direction for airflow, with the fan blowing into the intake side (air filters are usually labeled clearly).

With a little more work, you can scale up this idea to a more robust model by building screened boxes that stack together on top of a box fan. Read on for instructions on making a solid hop oast (hop dryer).


• Square box fan
• 4 ft (1.2 m) of 2 in x 4 in (5 cm x 10 cm) lumber to raise the fan off the ground
• Lid
o 4 ft (1.2 m) of 1 in x 4 in (25 mm x 10 cm) lumber
o 24 in x 24 in (30 cm x 30 cm) square piece of ¾ in (18 mm) plywood
o 1¼ in (3 cm) screws for the lid
• Trays
o 1 in x 4 in (25 mm x 10 cm) lumber (about 80 inches/2 m per tray)
o Aluminum screening
o Wood glue
o 3 in (8 cm) screws for trays
o Staples
• Tools
o Screw driver
o Staple gun
o Utility knife

The Build

  1. Measure the width of your box fan. For reference, mine was about 20 in (51 cm). You’ll build your trays with this measurement in mind.
  2. Build the trays. For each:
    a. Cut two lengths of 1 in x 4 in (25 mm x 10 cm) lumber to the length you measured. Then cut two lengths that are 1.5 in (4 cm) shorter. In our example, that’s two 20 in (51 cm) lengths and two 18.5 in (47 cm) lengths.
    b. Lay out the 4 pieces in a square pattern, with the same-length pieces opposite one another. They should form a box that’s about 4 in (10 cm) deep.
    c. Apply a thin layer of glue to the end of one of the short pieces, then align it at a 90° angle against the end of one of the longer pieces. Use wood screws to anchor it in place.
    d. Similarly, attach the second short piece to other end of the longer piece to make a U shape.
    e. Turn the U so the points face up and apply glue to the two ends. Put the fourth board on top to close the U and screw it in place.
    f. Spread the screen over the tray and staple it down on all four sides.
    g. Trim the edges of the screen from the tray.
  3. Cut the 2 in x 4 in (5 cm x 10 cm) lumber into a pair of 2 ft (60 cm) sections. These will form a base for the fan.
  4. Cut the 4 ft (1.2 m) length of 1 in x 4 in (25 mm x 10 cm) lumber into 2 pieces. Attach at parallel sides of the plywood sheet to form a lid with a spacer.

Assemble the Dryer

To use your hops oast, all you need to do is assemble the trays with the fan in a dark, warm place, such as your garage. Then you can run the fan on medium and start the drying process.

  1. Place the fan horizontally on top of the 2 in x 4 in (5 cm x 10 cm) lumber, positioned so that it blows upward.
  2. Put a layer of hops in each tray, piling the hops two or three cones deep.
  3. Stack one tray on top of the fan and stack any additional trays on top of that. You can easily stack a half dozen or so trays.
  4. Place the lid on top of the last tray.

Drying Details

The drying time will vary depending on your relative humidity and temperature, but you can expect to run the dryer for 1–3 days. It’s a very good idea to stir the hops periodically during this time and check them occasionally. The hops are dry enough when the central stem breaks when you fold a cone in half. If it springs back, it’s still too moist. Each pound (454 g) of fresh hops will likely yield about 3 ¼ oz (92 g) of dried hops. Once the hops are dry, divide them into 1 oz (28 g) packages to store in your freezer.

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Hops: Homegrown For Homebrew

One of the most approachable beer ingredients a homebrewer can tackle is homegrown hops. Sure, yeast wrangling is a fun, nerdy challenge, but chances are, the wild bugs will produce something that reminds you more of a used diaper than Cantillon. And yes, wheat and barley grow all over, but even the most stewarded of plots in a typical homebrewer’s backyard will produce barely enough for the nanoest of nano batches (not to mention, the need for home malting).

Hops is a weed and relatively easy to get started, so if you tend your bines over the growing season, you’ll probably be looking up at enough cones for several batches of homebrew.

Hops Harvest Timing

The plant does all the hard work over the summer, but as the days shorten, it’s time for the brewer/farmer to go to work. The timing of the harvest is critical. If you pick too soon, you may be left with underdeveloped flavors that have more of a grassy note and take an even longer time to dry. Pick too late and you may be left with oxidized, resinous hops flavors that can come off oniony, garlicky, or even cheesy. Each hardiness zone is going to be different, but careful monitoring of the cones’ firmness is the easiest way to track hops maturity. Ripened hops cones will have a parchment-like texture on the outside and when squeezed will rebound to their original shape relatively quickly. Rub the cones in your palm to get a sense for the aroma development and let your nose, eyes, and hands guide you.

Hops Harvest Methods

There are two primary methods of harvesting in a home-garden setting: slash-and-groom or pick-in-place. The choice is yours. In the slash-and-groom process, you cut the plant at the base, slash near the trellis at the top, and take the entire length of the hops plant for processing. Slash-and-groom is more efficient and the equivalent of what actual hops farmers practice. However, there is a yield penalty by harvesting immature cones that may otherwise fully develop.

With the pick-in-place strategy, you leave the bines growing on the trellis and pick the mature cones up and down plant as they become available. With pick-in-place, you’re able to continually harvest cones at the ideal ripeness, but efficiency is reduced by continually needing to monitor your bines. For some homebrewers/gardeners (myself included), hops plants not only serve the purpose of providing ingredients for the next batch, but also add a nice landscaping element. For that reason alone, I prefer the pick-in-place approach—I enjoy the sight of those bines changing with the season.

Preserving Your Hops

Regardless of the harvest method, preserving the hops for when you need them is the real challenge of the season. Obviously, you can avoid the issue altogether by brewing a wet-hopped beer to capture the essence of the harvesting season. If the timing of the harvest and the opportunity to brew don’t coincide perfectly, you can store your wet hops in a corny keg that has been thoroughly purged of atmospheric air with CO2 or N2. If kept cool, the blanketed wet hops will keep for several weeks without degrading too much.

Drying hops can be as complicated or as simple as you want. I’ve tried a number of approaches over the years, all with varying levels of investment and success. The easiest method is simply spreading the hops out on a pizza sheet and letting them dry in a hot/dry area of your home (the garage works great). The downside to this method is that it takes more time, and you’re limited by the number of pizza trays you have.

A food dehydrator works great. Despite its limited capacity, it’s incredibly quick, so if you’re diligent, you can process a large harvest relatively quickly. An oven can work, but it’s a little more difficult to keep it from getting too hot—if you’re not careful, you’ll be left with a useless batch of brown, crispy hops and a house that smells like spicy, burned grass.

The method that I’ve settled on over the past couple seasons requires two window screens, a fan, and a hot garage (pictured above). I can spread about 2 pounds (907 g) of hops over a 3 foot x 3 foot (1 m x 1 m) window screen. I then place the second, complementary screen over the hops and attach the two screens with Velcro, which allows me to rotate the hops as they dry. I then place the hops rack above the fan (sawhorses do a decent job for suspending the rack). Depending on how hot the garage gets, this method can dry the entire batch in 24 hours. As with the harvest, let your senses be your guide while drying the hops.

Dry Hops Preservation

Once the hops are dried, it’s time to store them for long-term preservation. The best option is a vacuum sealer. Prices for a decent food saver seem to drop every year, so if the number of bines in your yard is growing year over year and you’re looking to save your hops for more than a couple months, it may be worth investing in one. If you plan to use your hops within a couple months after harvest, a freezer bag packed with hops, followed by a judicious squeezing of as much air out of the bag as possible, is a perfect solution. Be sure to weigh the hops before packaging and label your storage bags with the vital stats.

As with any other produce you grow, with a little effort, homegrown hops can taste better (and be more special) than anything you’ll find at the store. The ability to grow your ingredients, even at a homebrew scale, gives you an appreciation for the effort and skill it takes to bring these ingredients to the commercial marketplace at such large volumes.

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Bitter Beer Do’s and Dont’s

Few issues get a beer geek prepared to speak your ear off than name-dropping a bitter beer or two. Bitter beers are extra of a definite continent on Planet Beer than a mode as there are a lot of types of bitter and/or wild ales.  It’s a world numerous homebrewers need to dive into, but additionally one they might discover a bit of intimidating. Between unusual microbes, prolonged fermentation occasions, the chance of contaminating your tools you’d be forgiven for pondering that brewing sours is tough.

The excellent news is, brewing sours isn’t all that a lot totally different than brewing some other beer. You brew, you pitch, you wait, you bundle. The one factor totally different are the small print. Contemplate a number of the DO’S and DON’TS under and also you’ll end up navigating the marginally offbeat world of untamed ales very quickly.

Homebrewing has come a good distance over time, and there are actually means of constructing fast sours that don’t require the in depth getting old and wild fermentation historically utilized in making these beers. This piece, nonetheless, goes to be centered on conventional, longer-term bitter ales. Fast strategies of souring are for an additional article.

We might even be remiss if we didn’t make clear what sort of article that is. This isn’t “How To Brew Bitter Beers,” neither is it meant to be a extremely technical piece. This piece assumes you realize the fundamentals of beer brewing. As an alternative, think about it a “Useful Suggestions” piece to both get you began on the suitable foot or to make changes to your already present bitter pipeline. So with that out of the way in which, let’s get into some ideas that may enable you to enhance your bitter brewing recreation.

DO: Be Ready For The Lengthy Haul If You Plan on Making Conventional Sours

Brewing bitter beer the normal approach, i.e. by pitching bugs like lactobacillus and pediococcus and letting them do their factor, will not be for the impatient. You thought ready a number of weeks to your newest IPA was insufferable? Higher metal your self for bitter brewing, as a result of conventional sours can take wherever from six months to some years to be able to drink. Normally, homebrewers will fall inside the six-month to at least one 12 months mark, and should even have the ability to flip one round in three or so months, however for those who’re attempting one thing extra bold, like a lambic-style beer, you’ll have to attend and see as issues develop over time.

DON’T: Consider That All Sours Take Time

Conventional sours take time, however revolutionary homebrewers are discovering methods to scratch the bitter itch with out taking quite a lot of time. Often centering on types like Berliner weisse (a favourite of this author) and Gose, methods like kettle souring, bitter mashing, and even straight including lactic acid can dramatically reduce down turnaround occasions and get your mouth puckering a lot faster than conventional strategies would.

DO: Be Keen To Fail

Any adventurous brewer should be prepared to fail, and when coping with beers as finicky as sours, being ready to face failure is an absolute should. You’ll usually be coping with blends of yeasts and micro organism quite than a single pressure, which underneath sure situations can take bitter ales in sudden instructions. Dialing within the desired quantity of sourness, funkiness, and tartness can generally be a problem, and sometimes all these blissful microbes can take a left flip and spin your beer right into a musky, foul-smelling mess. It occurs. Plus, it’s far tougher to foretell what uncommon elements (spices, flavoring, and so on.) are going to style like on the opposite facet of the souring course of. Be ready for some ups and downs.

DON’T: Attempt Wild Open Fermentation (Except You’re Ready for the Dangers)

Create small test batches if you try a beer with wild yeast. Then harvest that (if successful) for a full sized batch

Create small take a look at batches for those who strive a beer with wild yeast. Then harvest that (if profitable) for a full sized batch

The open fermentation strategies utilized by some European brewers are fairly unimaginable. Seemingly no safety from what’s floating round within the air, which is the polar reverse of what we be taught to do as homebrewers, but the beer that outcomes is wonderful. There’s something alluring in regards to the thought of letting Mom Nature have her approach along with your wort. It looks as if magic, and certainly, the beer that outcomes when Belgian brewers do it usually is magic, however don’t get fooled into pondering you may throw a bucket out onto your again porch and get related outcomes. It’s essential to keep in mind that the microbes within the air in your area are NOT the identical microbes that run wild within the bitter beer capitals of the world. Additional, their tanks and services and tools are virtually swimming in excellent little bugs that produce the great beers we love a lot. It’s basically “pre-infected” with time-tested bugs. Yours, alas, will not be.

None of that is to say you shouldn’t strive your hand at a wild open fermentation. I’m an advocate of breaking the principles and getting artistic. Simply be certain you perceive that the most certainly result’s a batch of beer that’s funky in all of the improper methods. If you happen to do resolve to roll the cube and see what’s floating round your yard, create a really small batch (half a gallon small), cowl it with cheesecloth, and permit it to take a seat open air in a single day, ideally in a screened in porch or related location. After one night time, convey it inside, cowl, and permit fermentation to finish as regular. If it seems nicely, pitch it right into a barely bigger batch and develop the tradition up. This lets you experiment extra with out having the excessive price of a 5 gallon batch going south.

DO: Pitch Normal Brewer’s Yeast

If you need a balanced, complicated bitter that has the perfect probability attainable of turning right into a beer you’ll get pleasure from consuming for months (or years!) to return, don’t rely solely on lambic blends and the like. As an alternative, pitch conventional brewer’s yeast first. Let it do its factor for 5-7 days, then pitch your bitter mix. The bitter bugs will chew up the sugars commonplace brewer’s yeast doesn’t get to, giving your bitter ale the type of stability that may hold your folks coming again for extra. You’ll be able to solely pitch bitter bugs – this author has achieved it – however your outcomes will usually be higher with a combined fermentation methodology.

DON’T: Use Simply One Sort of “Bug”

This one is straightforward: When beginning out you’ll all the time get higher outcomes with blends. Sure, you may pitch only a single pressure if you need, however there’s a motive why the perfect business brewers pitch specialised blends. As a result of it really works. The excellent news is, you don’t need to create your individual blends. A lot of the high brewing yeast distributors provide a wide range of bitter and wild ale blends that may assist you to recreate an array of types within the bitter class, some modeled after common business brews.

DO: Take Precautions to Keep away from Oxygen Publicity Throughout Getting older

Whereas I’ve and do use buckets to brew sours, carboys are your pal. Your enemy? Something that will increase oxygen publicity to your future bitter (which buckets do). That is true of all fermenting beers, in fact, however in sours it’s particularly very important to keep away from oxygen publicity as a result of a number of of the bugs that give them their splendidly funkiness and tartness make the most of oxygen to supply acetic acid. Acetic acid creates a vinegar-like aroma and taste, which can be fascinating in small doses relying on the fashion (assume Rodenbach, as an illustration) however could possibly be an absolute catastrophe in others (akin to a Berliner). These bugs thrive on oxygen. An excessive amount of and also you’re brewing some actually terrible vinegar, not beer. Subsequently, decrease sampling and gravity readings to as soon as a month, purge with CO2 if attainable while you do take a pattern, guarantee your airlocks are nicely crammed, and for those who can keep away from buckets, achieve this. You’ll get a greater beer because of this.

DON’T: Use Excessive-Alpha Hop Strains

Sour Beers 05

If attainable, get your arms on aged complete cone hops when brewing conventional wild/bitter ales. It’s how the masters do it.

For the overwhelming majority of sours, you need low-impact hops with minimal hop taste and aroma. Maintain the Simco and Citra to your hop bombs. As an alternative, use a easy bittering hop like Tettnanger or Hersbrucker. If you wish to get actually conventional, use aged complete cone hops. They need to be a minimum of a 12 months or two outdated, previous the stage after they scent a bit of “inexperienced” and musty.

DO: Perceive the Many Taste Profiles of Bitter Ales

As alluded to earlier, bitter ales are sometimes mistakenly known as a “fashion,” however in reality they symbolize an entire array of types, and people types can have dramatically totally different taste profiles from each other. Shiny, tart, crisp, bitter, funky, musky, vinegar-tinged, candy, candy-like, Earthy, chocolate-kissed. It’s an enormous umbrella with quite a lot of selection beneath it. Drink extensively, be taught what separates one bitter from one other, and also you’ll get a greater sense for the kinds of sours you need to brew.

DON’T: Use Your Normal Plastic Gear

When you’ve used your plastic gear for a batch of bitter ale, say goodbye, man, as a result of it’s gone. Sure, you’ll often hear somebody inform you that they’ve efficiently gone forwards and backwards between bitter ales and commonplace beers with plastic gear because of their wonderful cleansing and sanitation expertise. That’s nice for them, however is it a danger you actually need to take? Plastic tools can get tiny cuts and nicks and gouges that create a unbelievable place for bugs to take a seat and wait to your subsequent batch of beer. Out of the blue, all of your beers might be souring whether or not you prefer it or not! Bottling wands, tubing, plastic buckets, and so forth – as soon as used for a wild ale, they could be a ticking time bomb. Which results in our subsequent merchandise…

DO: Re-purpose Previous Gear For Bitter Brewing

Let’s face it, we homebrewers are inclined to accumulate tools like a 19-year-old with a Mustang accumulates rushing tickets. I’ve extra bits of drugs than I can ever hope to make use of. You most likely do, too. A good way to utilize your outdated and uncared for gear is to re-purpose it for sours. Have a bottling bucket that may be a little lengthy within the tooth? Flip it into your bitter bottling bucket. Some carboys you don’t use anymore? Airlocks which have seen higher days? Re-purpose them.

Aspect be aware: Once I swap outdated gear and convert it to bitter brewing gear, I’m certain to mark it clearly and loudly to make sure I don’t unintentionally combine them up, and I don’t retailer the gear collectively or stack it with “regular” brewing gear. You must most likely do the identical. No have to danger cross-contamination.

DO: Harvest Yeast From Industrial Beers

If you begin down the sour-brewing street, an ideal useful resource obtainable to you’re the dregs out of your favourite business sours. Good intuition! You will get splendidly hardy, complicated bugs from bottled beers that are perfect for brewing your individual sours. Simply remember the fact that not all sours are created alike, and never all business sours are appropriate for harvesting. Additionally, strive utilizing these as additions to a bitter mix you’ve already pitched. This manner you aren’t counting on a small tradition of bugs to do all of the work, and as an alternative they play a complementary position.

Particularly, most Flanders Reds you see are pasteurized; you gained’t get viable dregs from them. This contains Rodenbach and Duchess. The candy, fruity lambics from brewers like Lindemans and Liefmans are equally not appropriate. Whereas some American brewers like Allagash and Ommegang provide fantastic potential for dreg harvesting, others (akin to New Glarus) don’t. So earlier than diving in, do a little analysis, do some experimenting, and perceive that some beers simply aren’t proper for this – however many are!

DO: Create a Bitter “Pipeline”

Sour Beers 04

Making a pipeline of sours is one of the best ways to make sure you all the time have some recent lactic acid goodness readily available.

Brewing sours the normal approach can take a very long time. It’s simple to get impatient when you have got six months or a 12 months between batches. Finest method to beat the “The place’s My Beer?” blues is to create a bitter pipeline. Brew a batch, a short while later (a month to 2 months) brew one other, and so forth. As quickly as you bottle that first, one other might be on its approach shortly. When you get a gradual rotation in place, rotating between three or 4 bitter brews, you’ll by no means need for lactic acid goodness once more. When you have some older brew buckets mendacity round that you simply hardly ever use – and don’t all of us? – go forward and dedicate them to your bitter pipeline.

DON’T: Bottle Till Your Gravity Has Been Steady For At Least A Month

That is completely very important! The little critters that funk up your wort chew up much more sugary goodness than commonplace brewer’s yeast does, consuming up issues your regular yeast would cross by. If you wish to keep away from bottle bombs, don’t be in a rush to bundle. You need a steady gravity studying for a minimum of a month. Generally sours can creep alongside of their closing levels, taking a number of weeks to peel again a mere level or so in your FG. The very last thing you need to do is to danger having that happen inside a sealed bottle, for causes I ought to hope are apparent.

DO: Have Enjoyable

That is a very powerful tip of all. Simply get pleasure from your self. Homebrewing ought to be enjoyable and rewarding. Your bitter adventures may have some ups and downs, however in the end it’s not a lot totally different than brewing some other kind of beer. There may be much more floor to cowl – it is a enormous sufficient matter in order that this text might have been twice as lengthy, simple – so for those who’re actually enthusiastic about creating your individual bitter ales at residence, you’ll be glad to know there are some excellent writers and bloggers on the market dedicated to the subject. Search them out, do some studying, and blissful brewing!

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Utilizing Hop Extracts for Beer Brewing

barley_beer_webHop extracts have the potential to revolutionize many elements of each industrial and residential brewing. Whereas bittering extracts have been used for a few years by giant industrial brewers, we at the moment are seeing a brand new era of hop extracts coming into the craft and residential brewing markets.

Varieties of Hop Extracts

Hop extract sometimes consists of concentrated hop oils. The primary hop extracts centered round concentrating and preserving alpha acids – as these present the majority of the bitterness in beer. By concentrating the oils it’s doable to protect them longer than a season which allowed hop growers and industrial brewers to protect extra manufacturing from one season to the subsequent. The extremely concentrated oils additionally take up much less house.

On the prime stage there are three fundamental forms of hop extracts. The primary referred to as CO2 extract. CO2 extraction is a technique for extracting and preserving the alpha acids together with lots of the hop oils in a concentrated type that can be utilized very like the unique hops. You may consider CO2 extract as merely concentrated hops. They’re most frequently used within the boil, and behave very like hops would within the boil besides they’re concentrated to a stage of 35-70% alpha acid.

A second sort of hop extract is named Isomerized extract or ISO-extract. Isomerized extract (usually referred to as Isomerized Kettle Extract or IKE) additionally accommodates alpha acids however these have already gone by the transformation that takes place once we boil hops – referred to as isomerization. You may consider these virtually like pre-boiled hop extract. The isomerized alpha acids add bitterness on to the beer, so you possibly can add these at any stage within the brewing course of. Isomerized alpha acids are most frequently used after fermentation to regulate the bitterness of a completed beer. You may even add them at bottling time “to style” to get the flavour you need. These too are extremely concentrated – usually containing 50-70% alpha acid.

A 3rd, and newer sort of hop extract is hop oil extract. Hop oil extracts are sometimes distilled and concentrated to protect the fragile hop oils we affiliate most frequently with whirlpool or dry hopping. Hop oils most frequently give attention to the four major essential hop oils (Myrcene, Humulene, Caryophellene and Farnesene), however particular hop oils can now be purchased that emphasize a selected single oil or taste. Care must be taken when buying and utilizing hop oils to be sure you get the oils you need and in addition the right dosage, as it may be straightforward to “over-do” it.

Utilizing CO2 Hop Extract

Essentially the most extensively accessible hop extracts for house brewers are CO2 extracts. These embody standard merchandise offered underneath model names equivalent to “Hopshot”, “Hop Jizz”, and industrial CO2 hop resins offered in 100 ml cans. For house brewers, these are sometimes packaged in 10 ml syringes, with dosages measured in milliliters. Whereas alpha content material can range, the most well-liked manufacturers have an alpha content material of roughly 60-65%. CO2 extracts protect a lot of the unique hop aroma, and are an appropriate substitute for conventional hops.

CO2 extracts usually are not isomerized, so you have to boil them similar to common hops to get bitterness. To estimate the bitterness added, you possibly can deal with them as an everyday hop addition with an alpha content material equal to their alpha focus. For the favored manufacturers that is 60-65% alpha, so I would add a brand new “Hopshot” hop entry with 65% alpha acid to develop a recipe.

For simplicity you should use the approximate density of 1 gram for 1 ml of hop extract. So including 1 ml or 1 gram of 65% alpha extract boiled for 60 minutes to a 1.zero50 OG beer provides round 10 IBUs relying in your actual gear losses and equation used.

Utilizing Isomerized Hop Extract

Isomerized hop extract requires no boiling and provides bitterness irrespective of the place it’s added within the brewing course of. Most frequently it’s added after fermentation to regulate the bitterness of a completed beer, however it may be added post-boil and even earlier. When adjusting your beer you possibly can even add it “to style”. One drawback of isomerized hop extract is that it doesn’t embody a lot in the way in which of hop aroma, so you have to take into account different aroma merchandise or use iso-extract as a complement to common hops. Isomerized extract can be comparatively costly in comparison with hops or different extracts.

Once more, for house brewing we’re dealing most frequently with a couple of milliliters of hop extract, and isomerized alpha content material of 50-70%. Nonetheless the utilization of this alpha acid is 100% because the alpha acids are already isomerized.

Mainly you possibly can estimate the alpha content material straight by calculating the IBUs added. Recall that 1 IBU is 1 mg/liter of alpha acid, and since we’ve got 100% utilization of the alpha acid we are able to calculate alpha acid straight (approximating density 1 ml = 1000 mg):

IBU = (extract_vol_ml * alpha_content_pct * 1000) / (volume_beer_liters)

So for instance 1 ml of 60% iso-alpha extract in a 20 liter (simply over 5 gallon) batch would give IBU = (1 * .6 * 1000) / 20 = 30 IBUs

Hop Oil (Aroma) Extracts

Whereas hop aroma oil extracts usually are not extensively accessible to house brewers, they’re getting used on the industrial stage usually to boost a selected aroma or taste. For instance you may need to improve a citrus or piney taste’/aroma by choosing an extract of sure hop oils (like myrcene). Since these merchandise are distilled to protect particular hop oils or units of hop oils, their focus and utilization varies extensively. Because the hop oils are unstable and could be misplaced by boiling, these extracts are most frequently added post-boil or after fermentation.

Since they aren’t designed to protect bitterness (alpha acids) there is no such thing as a easy measure or method for his or her use. As a substitute they’re usually utilized in very small portions on check batches till the specified hop aroma/taste is achieved. I might use these very sparingly “to style” till you acquire extra expertise with them.

The brand new model of BeerSmith has assist for the primary two forms of extracts (CO2 and isomerized) so you possibly can create hop entries for extracts and use them in recipes. To enter a brand new hop extract, enter the identify and proper sort after which set the alpha content material equal to the proportion of alpha acid – sometimes 50-70% for CO2 extracts and a bit much less for isomerized extract. Typically you may get this quantity from the provider.

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Tea for Brew: Utilizing Hops Tea Submit-Fermentation

Hops are a key aspect to the speculation that the universe desires us to have beer: their bitterness enhances and balances the sweetness of the malt, they add a world of fragrant complexity, and so they even have antibiotic qualities that defend the beer from spoiling. Hops could also be fairly versatile, however much more spectacular is the myriad methods individuals have built-in them into the brewing course of, all within the curiosity of teasing out the nuances of that key ingredient.

Each starting brewer learns concerning the three customary additions for bitterness, taste, and aroma, however loads of brewers have experimented with a bigger set of staggered additions in the course of the boil. Past that, there’s additionally mash hopping, first wort hopping, whirlpool hopping/hops stands, utilizing a hopback, dry hopping, and serving your beer filtered by means of a hops-packed Randall. Every approach guarantees its personal particular emphasis.

Hops teas are nonetheless one other trick for enhancing a completed beer or one in secondary. This method contributes aroma like dry hopping does, nevertheless it features a wider spectrum of hops character. The essential thought is kind of easy. A tea is made with sizzling—however not boiling—water. After steeping for a while, the tea is added to your fermentor, bottling bucket, or keg. The place the cooler extraction of dry hopping brings out a contemporary, hoppy aroma, the hotter tea additionally picks up hops flavors and a small diploma of bitterness.

The Fundamentals

Step one is to decide on your hops. Go for one thing flavorful and fragrant that can match together with your beer. One different is to make use of the identical hops you used on your remaining addition. One other is to discover a complementary hops mixture. For instance, make a Galaxy tea to boost Citra ending hops. Pellets or complete hops will each work, however I discover pellets simpler to handle, and so they take in much less of your tea.

To deal with a 5-gallon (19-liter) batch of beer, carry 1 qt (1 l) of water to a boil, then let it cool to 170°F (77°C). Stir in an oz or two (28–57 g) of your hops and allow them to steep. After 20–30 minutes, the tea will quiet down and be prepared to make use of. Pour the liquid into your beer (ideally, you’ll add the tea to your keg or bottling bucket), leaving the pellet sludge or saturated hops flowers behind within the vessel you used for the boil.


You can also make the filtering course of less complicated through the use of a French press. Should you’re utilizing complete leaf hops, the press may also help preserve them submerged, and it forces the tea by means of a superb display, leaving the hops behind. Should you’re utilizing priming sugar, you possibly can add that to the boiling water to scale back the whole variety of steps.

The water temperature has an amazing affect on the flavour. Most sources cite 179°F (79°C) as the edge temperature for isomerizing hops, however you’ll get some bitterness even for those who purpose for decrease temperatures, between 150–160°F (65–71°C). You’ll be able to confirm this simply by tasting the tea. Then again, for those who’re making an attempt to restore an under-attenuated beer by growing the bitterness, push the water temperature as much as 180°F (82°C). Watch out with this strategy as a result of plain water will isomerize extra alpha acids than greater gravity wort, yielding vastly elevated bitterness.

The quantity of hops could make some distinction, however at such a low quantity, it’s straightforward to saturate the answer and waste the additional hops.

Get Hopping

I’ve had nice success utilizing hops teas to enhance already hoppy batches of IPA, in addition to tweaking some wallflower beers into having extra outgoing personalities. The 2 greatest drawbacks are that the beer might choose up a slight haze, and a few individuals report that hops teas can add a grassy word. Neither has been a difficulty for me, however give this system a attempt to inform us your expertise.

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Utilizing Contemporary Moist Hops in Dwelling Brewed Beer

hops_new_medMoist hops are hops which might be freshly harvested and haven’t but been dried or processed. These can be utilized for dwelling brewing beer, however you want to make some changes to your recipe and expectations when utilizing moist hops.

Moist Hops

A while in the past I wrote an article on the growing hops in the garden. Once you harvest your hop cones you sometimes will dry them proper after harvesting to protect them. All the hops you purchase out of your native brew retailer are dried – sometimes all the way down to a moisture stage of Eight-10%. Nevertheless there’s another – utilizing the hops proper off the bine whereas they’re nonetheless contemporary. These hops are referred to as “moist hops” or contemporary hops. Moist hops comprise 75-80% water by weight – sufficient to drip water in case you squeeze them laborious sufficient.

Moist hops will spoil rapidly so they need to be used instantly after harvest. It’s best if you should utilize them 24-48 hours after harvesting.

It’s troublesome to get moist hops from hop growers until you may make particular preparations. Some small breweries similar to Sierra Nevada brew moist hopped beers, however they’ve the hops shipped in a single day as quickly as they’re harvested in containers designed to offer correct air flow for the hops. For dwelling brewers, rising and harvesting your individual moist hops is often the best choice.

Brewing with Moist Hops

Your brewing schedule can be dictated by the hop harvest. Hops attain peak taste for harvesting for just a few days, and because the hops must be used instantly you’ll have to schedule across the harvest.

Moist hops have a bigger focus of contemporary plant materials, which can lead to extra vegetal and even tobacco flavors. Chlorophyl and “inexperienced” flavors if used correctly give the distinctive contemporary hop taste to the beer. Nevertheless, the danger in 100% moist hopped beers is that these flavors might be overdone and spoil the profile for the beer. Because of this many brewers keep away from utilizing moist hops on very extremely hopped beers like IPAs, whereas others embrace the inexperienced flavors as a part of a contemporary hopped beer.

Business and residential grown hops additionally don’t include a hop evaluation knowledge sheet. There may be all the time a component of thriller when moist hopping. The brewer is left to guess, primarily based on the variability, what this season’s alpha content material is likely to be for a given moist hop. Which means that concentrating on a bitterness stage in your hops would possibly imply selecting a variety of IBUs relatively than a single quantity.

Additional complicating hop yield calculations is the truth that moist hops are principally water by weight. So one ounce of moist hops is nowhere close to the identical as an oz. of dry hops. Most brewers use a rule of thumb, usually derived from expertise, to find out how a lot moist hops to substitute for an equal weight in dry hops. An excellent place to begin is someplace within the vary of 6-Eight – so that you would possibly use 6-Eight instances as a lot moist hops by weight to attain the identical bitterness because the equal dried hop weight.

Moist hops can be utilized anyplace within the brewing course of, together with as a boil addition, whirlpool addition or for dry hopping. It’s often laborious to each brew and dry hop with the identical hops, nonetheless, because of the very quick 1-2 day shelf lifetime of the hops itself. Nevertheless some brewers have experimented with dry hopping throughout main fermentation, which is likely to be an possibility in case you are making an attempt to brew and dry hop along with your freshly harvested dwelling grown selection.

It’s not unusual to combine moist and dry hops when brewing. For instance you would boil with common dried hops from the shop, and use contemporary hops for “dry hopping”, or combine varieties purchased from the shop with your property grown contemporary hops.

Are moist hops for everybody? Properly clearly not everybody has entry to freshly picked hops or the flexibility and time to develop hops of their backyard. Nevertheless, contemporary hops can add thrilling contemporary flavors to your beers annually and likewise provide a novel problem to the brewer and hop grower.

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Three Methods to Dry Hop

Hops which are steeped in beer between fermentation and packaging are referred to as dry hops, though they do really get moist within the course of. A time period comparable to conditioning hops or secondary hops could be extra descriptive, however we proceed to explain them as dry for a similar motive that we proceed to name a 1½” x 3½” piece of lumber a 2-by-Four: It’s custom.

Dry hopping your homebrew is a wonderful strategy to introduce contemporary hops aroma to any fashion, however pale ales and IPAs are particularly related to the approach. Whether or not you dry hop with complete leaf or pellet hops is as much as you: Leaf hops will are likely to float on high of the liquid, whereas pellet hops will disintegrate right into a hops sludge that sinks to the underside. Greater than something, your selection might come all the way down to what’s out there.

Listed here are three frequent methods to ship dry-hopped goodness to your homebrew.

1. Dry hop in secondary (unfastened)

Dry hopping in secondary with unfastened hops might be probably the most generally employed methodology. After fermentation is full, as indicated by a secure ultimate gravity studying, rack your beer to a carboy, however don’t add the dry hops simply but. Take into consideration how lengthy you’d wish to situation the beer in secondary and estimate the day that you just’ll keg or bottle the batch. Then plan so as to add the dry hops about 5 to 7 days earlier than that. The whole period of time the dry hops stay involved with the beer is as much as you, however there’s little to no profit from dry hopping for longer than every week.

Once you’re prepared so as to add the dry hops, merely open up the carboy and dump them in. No must sanitize them, as hops are a pure preservative and have antimicrobial properties. The alcohol in your completed beer will even assist maintain bugs at bay.

2. Dry hop in secondary (contained)

This methodology is rather like the primary one, however reasonably than let the hops swim freely within the beer, you utilize some methodology of containment. This makes cleanup simpler, and it helps maintain hops matter out of the siphon when it’s time to switch your beer for packaging.

Nylon mesh luggage work effectively, however keep away from utilizing them with a normal glass carboy: It’ll be troublesome to get the hops again out after they’ve absorbed liquid. Plastic carboys comparable to Higher Bottles have wider necks and might accommodate hops luggage extra readily. If you happen to choose conventional glass carboys, some retailers promote lengthy, slim chrome steel mesh tubes that slide by the neck and down into the vessel. Make sure you sanitize the mesh bag or mesh tube earlier than including the hops.

three. Dry hop in main

If I’m pressed for time, I’ll typically dry hop proper within the main fermentor, particularly if I’ve used a extremely flocculent yeast pressure that kinds a agency cake on the underside. I ferment in plastic buckets, which makes dry hopping in a mesh bag a breeze. Then it’s only a matter of eradicating the bag on bottling day and taking care to not suck up an excessive amount of yeast with the siphon. Doing every thing in main additionally avoids potential oxidation that would happen with racking to secondary.

Finally, dry hopping is about getting hops involved along with your fermented beer. The main points of the way you make that occur are much less essential, so select the strategy that’s most handy to your course of and preferences. Glad hopping!

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Storing and Preserving Your Beer Elements

barley_beer_webContemporary components are essential for brewing nice beer, however for those who purchase brewing components in bulk it’s also possible to lower your expenses. So this week we check out easy methods to retailer and protect your hops, grains, yeast and malt extract for brewing nice beer.

After I first began brewing I purchased one package at a time and brewed it. Nonetheless as soon as I began brewing extra and finally made the shift to all grain brewing I rapidly discovered that purchasing in bulk saves cash. A 50 lb (23 kg) bag of malt can generally be discovered for half the value of shopping for it a pound at a time, and a pound of hops is less expensive than hops by the ounce.

Since recent components make the most effective beer, the problem for the brewer is easy methods to finest protect your components till you need to use them. The 4 enemies of beer components are warmth, gentle, moisture and oxygen. Minimizing publicity to all of those is crucial to brewing nice beer.

Preserving Malt Extracts

Dry malt extract ought to be saved in a darkish, cool space, ideally in an oxygen barrier bag. Loads of dry malt extract is available in oxygen permeable plastic luggage, so for those who plan to retailer it for an prolonged interval you need to transfer it to a foil barrier bag or oxygen proof container. Warmth and lightweight are additionally unhealthy for malt extract as they’ll each darken and break down the extract, so retailer it in a cool darkish location. Refrigeration is just not a foul thought if the malt is correctly sealed as it should protect it longer.

Liquid malt extract in cans is primarily in danger from warmth, so hold it in a cool location or refrigerate it. Correctly saved it may be used for a 12 months or extra. Open syrup or syrup offered in plastic containers has a a lot shorter shelf life as it’s in danger from each an infection and oxygen. I like to recommend refrigerating this malt and utilizing it inside Three months if doable. In the event you can rigorously repackage it into an oxygen barrier container like a glass jar it might final a bit longer. Once more you wish to reduce publicity to gentle and warmth as nicely.

Storing Brewing Grains

Uncrushed grains are comparatively secure and could be saved for a 12 months or extra if saved cool, freed from moisture, away from gentle and freed from bugs. Grain luggage, plastic luggage or bins are nice for storage and a temperature between 50-70F is acceptable for storing. Once more the enemies are an excessive amount of warmth, an excessive amount of gentle, bugs and moisture. Some folks refrigerate their grains to assist them final a bit longer, however its probably not crucial for uncrushed grains.

Crushed grains don’t retailer as nicely largely as a result of publicity of the inside of the grains to oxygen. I usually attempt to use crushed grains inside a couple of weeks, however some sources say they’ll final so long as 2-Three months if correctly saved. Once more you wish to keep away from warmth, moisture and lightweight when storing them. An oxygen barrier container, equivalent to a glass jar might assist a bit and refrigeration can decelerate the spoilage as nicely.

Storing Hops

Hops are much more prone than grains to warmth, oxygen, gentle and moisture. They’re finest saved in a freezer in an oxygen barrier bag equivalent to a foil bag or glass jar. As they age they’ll lose bittering energy in addition to fragrant oils, finally imparting a particular stale taste. The speed at which hops age is determined by each the kind of hops, their Hop Stability Index, and their storage circumstances. Some varieties will final just a few months whereas others could be saved for almost a 12 months if correctly saved.

Preserving and Storing Yeast

Dry yeast is simple to retailer and has an extended shelf life. If saved sealed in its pouch at room temperature, it will possibly simply final 1-2 years. You may also refrigerate it, however don’t freeze it, to increase its life even additional.

Liquid yeast, in distinction, has a comparatively brief shelf life. Liquid vials and pouches lose about 20% of their viability every month, which signifies that their efficient shelf life is just Four-6 months typically. Additionally they should be saved refrigerated (not frozen), or they’ll decay even quicker. A starter will help revive an older yeast packet, however basically I don’t brew with packages older than 6 months previous.

I’ll point out that in case you have a package deal of yeast that’s nearing the top of its helpful life you may make a starter after which wash the yeast so you may retailer it for an extended interval. You should definitely use an excellent sturdy starter once more to get the yeast going strongly a day or two earlier than you brew with it.

I hope you loved the above recommendations on preserving your components. Do not forget that basically warmth, gentle, moisture and oxygen aren’t good for storing beer components.
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hop in bag

Hop hop, wat is een IPA ?

We kunnen er niet genoeg van krijgen, in de volksmond wordt het (erg) bitter bier genoemd, de markt wordt overspoelt met bieren die op Engelse/Amerikaanse wijze gehopt zijn. Wat maakt dit speciale bier zo gewild en zorgt voor een Cascade achtige ontwikkeling in de toepassing van pittige aromatische hop rassen. Deze bierstijl ooit ontwikkeld voor het langdurig transport over zee naar het oosten (India) werd extra zwaar gehopt om bederf tegen te gaan. Eerst het water opmaken dan pas aan het bier. Bekend was het conserverende vermogen van hop maar ook de afname in bitterheid gedurende het bewaren. Na twee maanden was het bier goed te drinken en door het lage alcoholgehalte viel er ook nog te werken aan boord. De naam van het bier was Indian Pale Ale.

Amerikaanse Brouwers

De Engelse brouwers brachten na het koloniale tijdperk een minder bitter bier op de markt. Deze Bitters zijn vaak het standaard bier in de pub naast het Lager en de Stout en zijn gekenmerkt door laag alcoholgehalte, weinig schuim en bitterheid door voornamelijk traditionele Engelse hoprassen als Goldings, Brewers gold en Fuggles. Door het kruisen van hopsoorten zijn er nieuwe cultivars in hopsoorten ontstaan. Met name in de USA worden er veel bittere en aromatische hopsoorten geteeld en gebruikt. De IPA van vroeger is niet de American Pale Ale van tegenwoordig. Bitterheid van hop ook wel uitgedrukt in EBU

Hieronder staan de meest gebruikte Engelse rassen vergeleken met de Amerikaanse. Wat opvalt is dat de hoeveelheid aan alfa zuur in de nieuwe rassen 2-3 maal hoger is dan de klassieke rassen. Normaal kiest een brouwer een bitterhop en een aroma hop, ideaal is een hop soort die beide heeft. Maar de laatste ontwikkeling bij IPA is het gebruik van wel 3-8 hopsoorten bij elkaar om extreem als brouwer te scoren. Staat ook wel leuk op het etiket en maakt het product logisch veel duurder dan nodig is. De consument proeft  te veel aan bitter (waar ligt de grens van prettig?) en de hopsoorten versterken elkaar  in geur negatief.

Een slecht of goed voorbeeld hierin was de Duvel Triple hop van 2014 met toevoeging van Mosaic (Code: HBC369, Mosaic is een afstammeling van Simcoe. Ook wel genoemd als Citra hop met steroiden. Dit was volgens mij al een slechte keuze van Moortgat en de algemene vraag is waarom je de unieke Duvel zou moeten modificeren tot een slechter smakend product?

Het wordt nog erger; de Duvel Triple van 2016, waar Citra is bijgevoegd smaakt nog beroerder. Als beste verkozen (waarvan en door wie?) Brouwers, directie van Moortgat, attentie: Dit is echt geen Duvel meer en geen verbetering. Het is voor mij hetzelfde als Guinness ook een stout Citra variant zou uitbrengen. Niet doen alsjeblieft, je vermoord je eigen Brand door ook mee te willen liften op de USA super hop hype.

Een algemene vraag is of de consument zit te wachten op bittere hop thee of een uitgebalanceerde IPA/APA die laag in alcohol is en waarin een prettige bitterheid wordt aangevuld met een fris fruitig aroma.  Mijn mening hierover: Nederlandse brouwers stop met de copy paste receptuur in het kwadraat vanuit de USA en maak een bitter volgens de klassieke lijn en gebruik de juiste hop soorten.

Hopsoorten voor IPA en APA en vergelijking in eigenschappen


Naam Alfa zuur % Smaakomschrijving Gebruikelijke Biertypes Mogelijke vervangers
Brewer’s Gold 7- 8.5 Bitterhop met neutraal aroma karakter. Engelse ales Northern Brewer, Bullion
Cascade 4.5-7 Unieke Amerikaanse hop. Aangenaam, bloemachtig, kruidig en citrusachtig. Kan een grapefruit aroma hebben. Veelzijdig inzetbaar bij Amerikaanse biertypen, pale ale, IPA, porter, barleywine. Kan ook gebruikt worden bij een tripel en witbier Centennial, Amarillo, eventueel Columbus of Fuggle
Centennial 8-11.5 Matige bitterhop met bloemige en citrusachtige elementen. Alle (vooral donkere) ale-achtige bieren. Maar ook IPA, witbier en andere frisse bieren. Cascade, Amarillo eventueel Columbus of Chinook
Chinook 10-14 Mild tot sterke bitterhop, kruidig, harsachtig en grapefruitachtig. Kan als bitterhop bij alle bieren gebruikt worden en specifiek bij pale ale, IPA, stout, porter, lager Nugget, Galena, Columbus, Northern Brewer, U.K. Target
10-11 Zeer fruitig, perzik, abrikoos, passievrucht, grapefruit, limoen, meloen, kruisbes, lychee, ananas, mango, papaya en andere tropische vruchten smaken en aroma’s Licht en amber gekleurde bieren. American pal ale, IPA, double IPA Simcoe, en andere fruitige citrus “C” hop
11-16 Aangenaam, met prikkelend aroma.Grondachtig, kruidig, scherp, met citrus ondertoon. Niet overweldigend citrusvruchten, zoals Cascade. Vooral voor bittering. Te gebruiken bij veel biertypen. vooral IPA, pale ale, stout Nugget, Chinook, Centennial, Galena, Zeus, U.K. Target, Northern Brewer
Fuggle 4-5.5 Mild, rond en aangenaam, hoppig, en robuust. Alle Engelse ales, ESB, bitter, lager, stout, barleywine U.S. Fuggle, Willamette, Styrian Golding
Golding 4-6 Mild, zeer aangenaam, en zacht hoppig. Pale ale, ESB, alle Engelse biertypes U.K. Golding, Whitbread Golding variëteiten, U.K. Progress, en eventueel the Fuggle family
Northern Brewer 7-10 Matig sterke bitterhop met ruwe trekjes. ESB, bitter, Engelse pale ale, porter Chinook, Magnum, U.S. Northern Brewer, Brewer’s Gold
12-14 Een bitterhop met goede aromatische hopeigenschappen. Passievrucht, en abrikoos in combinatie met een intens houtig aroma. Fris en complex. Zowel voor bittering als aroma. Bittere fruitige bieren Amarillo Cascade Centennial (dan wel een mengsel)
Target 9.5-12.5 Aangenaam Engels hoparoma, nogal veel bitterheid. Alle ale en lager, stout, barleywine Fuggle, Willamette
Tomahawk 15-17 Bitterhop. Ale Columbus
Warrior 15-17 Een bitterhop met goede aromatische hopeigenschappen. Ale, stout Nugget
Zeus 13-17 Kruidig, grondachtig, scherp, met een citrus ondertoon. Bitterhop ook gewaardeerd voor zijn kruidig aroma. Bittere Amerikaanse bieren en stouts, pale ale, ESB, Engelse ales, bitter, porter, stout Columbus